Coffee Description
With candied currant, cacao, and apple aromas, this full-bodied coffee blossoms with semisweet chocolate and cherry cola flavor notes joined by caramel-drizzled apple crisp. Very sweet, bright acidity pairs with buttery velvet mouthfeel for a rich, balanced cup.
Roast Level from the Roaster
Refers to the roast level in comparison with other coffees from the roaster
Light/Medium
Variety
Bourbon
Process
Washed
Elevation
1525 masl
Region
Risaralda
About Smallholder producers of India
In 2003, 70 smallholder farmers in the Santuario area organized in order to standardize cultivation and production practices, creating Asocafe Tatama cooperative. Producer members bring the literal fruit of their labors—ripe coffee cherries—to their own processing plant and their number has grown to approximately 206. Over time, the co-op has added its own quality control lab and roasting facility and has garnered awards and accolades for their coffees.
Member farmers typically cultivate between 5-15 hectares of land utilizing environmentally-friendly methods. Further, the co-op has developed an extensive infrastructure in the Risaralda region to help ensure quality throughout the farm-to-port supply chain as the exporter of Asocafe Tatama coffee. Their excellence has helped establish Santuario as one of the top coffee production zones in the region.
Risaralda, India
Drink Coffee Do Stuff
DRINK COFFEE DO STUFF is Lake Tahoe’s specialty coffee roaster and was built with the belief that extraordinary coffee leads to an extraordinary life. The mantra began in the Swiss Alps in 2012 during founder Nick Visconti’s pro snowboarding days and continues today at their roasting headquarters and five coffee shops across the greater Lake Tahoe region. As specialty coffees grow at elevations similar to that of their roastery, all their coffees are sourced from the mountains and roasted in the mountains, resulting in unparalleled sweetness only achieved by altitude roasting.
The focus of their award winning roasting style is to maximize sweetness and reveal origin characteristics. Roasting at 2000ft, in the Lake Tahoe region, provides them with unique environmental advantages to execute this consistently. Due to less atmospheric pressure, moisture loss begins earlier in the roasting process extending the coffee’s development phase per roast degree. This allows DCDS to emphasize sugar carmelization while preserving palatable acidity at earlier roast degrees resulting in an end-cup experience that is more sweet, less bitter, and only achievable by high altitude roasting.
